Mediterranean Tofu Dip
30 MINUTES OR LESS Serve this festive dip with a colorful array of raw vegetables. This dip would work with any type of tofu, though the texture would vary slightly according to type of tofu used.
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30 MINUTES OR LESS
Serve this festive dip with a colorful array of raw vegetables. This dip would work with any type of tofu, though the texture would vary slightly according to type of tofu used.
Ingredients
- 1 clove garlic, peeled
- 1 tsp. whole fennel seeds
- 14 to 16 oz. tofu, drained
- 1 cup oil-packed sun-dried tomato halves
- 1 Tbs. oil from sun-dried tomatoes or plain olive oil
- 2 to 3 Tbs. lemon juice
- 1/4 cup chopped fresh basil or parsley, plus extra for garnish
- Salt to taste
Preparation
- Put garlic clove and fennel seeds through feed tube of food processor with motor running, and process until garlic is chopped, about 10 seconds.
- Cut tofu into 4 pieces, and put tofu, tomatoes, oil and lemon juice into processor, processing until almost smooth. Add basil or parsley and salt plus additional lemon juice, if needed, to sharpen flavors. Pulse a few times to distribute. Serve in a shallow bowl, garnished with extra basil.
Nutrition Information
- Serving Size MAKES 2 CUPS
- Calories 35
- Carbohydrate Content 2 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 0 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 15 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g